Gingerbread Melting Moments

These are a cross between a melting moment and a gingerbread biscuit and if I do say so myself, they are very good!

Like regular gingerbread biscuit the flavour improves over a day or two. You can mix up the spices if you like, but I highly recommend having a variety of spices like those in the ingredients list.

These would make a nice gift, however they are equally nice just to have in the biscuit jar at home for something to nibble on in the lead up to Christmas.

Gingerbread Melting Moments

Ingredients:                                       

300g unsalted butter, softened

100g icing sugar

1 tsp vanilla bean paste

450g plain flour

1.5 tsp ground ginger

1.5 tsp mixed spice

1 tsp ground cardamom

Ingredients for the filling:

80g unsalted butter, softened

200g icing sugar

1 tsp vanilla bean paste

1/2 tsp ground ginger

1/2 tsp mixed spice

1/2 tsp ground cardamom 

Method: 

Preheat oven to 145 degrees Celsius, and line three large baking trays with baking paper. 

In the bowl of a stand mixer using the paddle attachment, beat the butter, sugar and vanilla  until creamy.

Add the flour and spices to the creamed butter, and mix on low speed until a dough forms. 

Roll teaspoonfuls of the dough into balls and place on the prepared trays (you should end up with 40-44 individual dough balls/biscuits) leaving a little space in between each. Then lightly press down each ball with the back of a fork so they flatten out a little. Dip your fork in flour if it is sticking to the dough.

Bake for 25 minutes. They will be cooked when the undersides of the biscuits are lightly golden. To ensure a even bake, rotate the baking trays in the oven around half way through. 

Allow to cool on their trays.

Once the biscuits have cooled make the filling by beating all the ingredients in the bowl of a stand mixer using the paddle attachment or by using a hand held mixer. Mix until light and fluffy and everything is well combined. 

Pair up the cooked biscuits, and turn one from each pair over so the underside is facing up. Spread or pipe the filling on to the underside of one biscuit in each biscuit pair, then gently sandwich the paired biscuits together.

Leave the biscuits for half an hour or so for the filling to firm up a bit (you can do this in the fridge in warmer weather). Biscuits will store well in an airtight container for a few days. 

Makes about 46 individual biscuits and 23 sandwiched biscuits. 

Hot Cross Bun Inspired Loaf

I like hot cross buns, however they are quite fiddly to make. My least favourite parts of the process are rolling the dough into balls, and piping the cross over. I find the only way to get relatively even sized hot cross buns is to weigh the dough and divide by how many I am making (usually 12). Then rather painstakingly weight out the dough until each ball is about the same weight. I just find it annoying!

Even though the cross on the hot cross buns is quite easy, I do find so many elements can change the look of the cross. How thick has the mixture become (what was the temperature of the water added?), what size hole did I cut in the piping bag? I find I often get varying results even when I’ve made them time and time again. The cross also adds nothing flavour wise so I began wondering why I even bothered with it at all (I understand the point of it re religion, but for me hot cross buns are more about flavour).

This year I decided to make a hot cross bun loaf, which cancelled out a couple of the steps I dislike about making hot cross buns. I have also found the cut up loaf fits much nicer in the freezer, and toasting it in the toaster is much easier than getting the grill going, and having to defrost the buns before that. 

You could of course still pipe a cross over the top before baking, however I chose to sprinkle the loaf with some pear sugar which holds its shape whilst in the oven.

Obviously making anything yeasted and bread based is going to take some time, but if I can cut out a few of the less necessary slightly annoying steps I’m happy. I’m also happy if I can just get my hot cross bun fix around Easter, and for me, they don’t need to be actual buns. 

This recipe is very much based on the vanilla hot cross buns I made a few years ago, so they are decidedly uncitrus-y which is how I like them. You could add mixed peel, or orange zest if you like.

Hot Cross Bun Inspired Loaf

Ingredients: 

100g golden sultanas or raisins (roughly copped if very large)

100g currants

2 tbsp vanilla extract

250ml milk

85g (golden) caster sugar

9g dried yeast

490g plain flour, plus extra

2 tsp ground cinnamon

1 tsp ground ginger

1 tsp ground cardamom

1/2 tsp ground nutmeg

1/2 tsp mixed spice

3/4 tsp salt

2 eggs

63ml canola, vegetable or sunflower oil, plus extra

1 tsp vanilla bean paste

cooking spray

Pearl sugar, optional 

Method:

In a small bowl place the sultanas and currants. Top with the vanilla extract, then add enough hot water so the fruit is just covered. Set aside. 

In a small saucepan gently heat the milk and 60g of the sugar. Heat until lukewarm, then remove from the heat and mix in the yeast. Leave for 10-15 minutes, or until the yeast has become foamy - if the yeast does not foam, it may be out of date and no longer active, or if the liquid is too hot it may kill the yeast. It is best to discard the liquid and yeast and begin again if this happens.

Place the flour, salt, spices and remaining sugar into a large bowl (one that fits your stand mixer if you have one), and mix together. 

In a jug, whisk together one of the eggs with the oil and the vanilla extract.

Once the yeast is foamy, add to the flour mixture, along with the egg and oil mixture. Mix together with a wooden spoon until a rough dough forms. 

Then attach the bowl to your stand mixer fitted with the dough hook, and knead on a medium speed for about five minutes. The dough will be smooth and a little sticky once done. If the dough is too sticky, add a little more flour (1-2 tbsp). 

While the dough is kneading, lightly oil a large bowl and drain the sultanas and currants well. 

Dust your work surface with flour and tip the dough out. Add the fruit mixture bit by bit and knead by hand to combine into the dough. Add small amounts of flour if necessary to counterbalance any moisture the soaked fruit has added and to make the dough a bit less sticky - the dough will be a bit sticky to touch, but it shouldn’t be really wet. There is no need to knead the dough for too long, as your stand mixer has done most of the work already. 

Place into the oiled bowl and cover. Leave in a warm spot for 1.5 hours, or until the dough has risen and doubled in size. 

Spray a 22 x 10 x 8.5cm (approx.) loaf tin* with the cooking spray. 

Once the dough has risen, very lightly flour your work surface and tip the dough out. Divide the dough into three, and roll each portion into a long strand (about 10-15cm). 

Plait the strands together, ensuring either end is well connected and tucked under if necessary. If the plait has become quite long push it from either end to reduce it’s size (so it will fit into your tin). Place into the prepared tin, cover and leave in a warm spot for about 30 minutes, or until the dough has risen. 

While the dough is rising, preheat oven to 180 degrees Celsius.

Once the dough has risen, beat the remaining egg to create an egg wash. Brush the loaf over with some of the egg wash. Then scatter over some pearl sugar.

Bake in the oven for 40 minutes. Check after 20 minutes, and loosely place some foil over the top to prevent the loaf from over browning if necessary. 

The loaf will be ready when it is golden on top, and sounds hollow when gently tapped. Remove from the oven, and place on a wire rack. Leave to cool in the tin for about 20 minutes.

Once the loaf has cooled a little, slide a spatula or flat bladed knife around the edges of the loaf to detach the loaf from the tin if it has stuck. Remove from the tin and allow to cool completely before cutting into about 12 slices. 

Serves 12 (approx. - it will depend on how thickly you cut the slices!). 

*a more bread baking style loaf tin rather than a cake loaf tin (which can be smaller) will work better for this recipe. The loaf tin needs to have fairly high sides to accommodate the bread rising in the oven. If you don’t have a loaf tin big enough, once the loaf is braided place on a lined baking tray for the second proof and then use the egg wash and bake as per the recipe instructions.

Spiced Christmas Cupcakes with Very Vanilla Buttercream

Since I already have quite a few festive recipes on my blog, I decided this year something simple was in order. 

Basic cupcakes like these are great to make when you don’t have time for more complex baking, and they would be a good thing to make with kids as well since the cook time is short (and the decoration options are endless!).

These cupcakes are spiced with the Gewürzhaus Christmas Cake and Pudding Spice which I was gifted in November when I went to visit the new Gewürzhaus store in Sydney’s QVB. It elevates these cupcakes from basic to festive, and provides all the Christmas-y flavour you could need (with very little effort). Other festive spice mixes can be used - a gingerbread style spice mix would also work really well, or a combination of spices such as cinnamon, mixed spice and nutmeg.

The vanilla buttercream is a favourite of mine and has a great vanilla flavour thanks to both vanilla extract and paste. The recipe makes a generous amount so you will have a decent amount of icing on each cupcake, ready to decorate whichever way you please.

Spiced Christmas Cupcakes with Very Vanilla Buttercream

Ingredients: 

125g unsalted butter, at room temp

95g caster sugar 

70g vanilla bean sugar

1 tsp vanilla extract

2 eggs 

250g self raising flour

3 tsp Gewürzhaus Christmas Cake and Pudding Spice*

105ml buttermilk

Ingredients for Vanilla Buttercream: 

200g unsalted butter, at room temp 

1 tsp vanilla extract

1 tsp vanilla bean paste

240g icing sugar, sifted

festive sprinkles, to decorate (optional)

festive cupcake toppers, to decorate (optional)

Method: 

Pre-heat oven to 160 degrees Celsius, and line a 12 hole cupcake tray with cupcake cases. 

In the bowl of an electric mixer, beat the butter, sugars and vanilla until light and fluffy.

Beat in the eggs one at a time and mix well. 

Then add half the flour and mix on low speed until combined. Add the milk and mix on low speed until combined. Then add the remaining flour and Christmas Cake and Pudding Spice and gently mix until everything is combined and there are no lumps.

Spoon the mixture evenly amongst the cupcake cases, filling so the cases are about 3/4 full.

Bake for 20 minutes, or until a skewer comes out clean and the cakes spring back to the touch. Remove the cupcakes from the tray and allow to cool on a wire rack.

To make the icing, beat the butter and vanillas in a stand mixer with the paddle attachment for at least 1 minute, or until the butter is light and fluffy. Add the icing sugar and beat for a further minute or two, or until the icing sugar is well combined and the icing is light and fluffy. 

Spread or pipe icing onto the top of each cupcake, and decorate as desired.

Makes 12 cupcakes, will keep for a few days in an airtight container.

*This spice mix is a mixture of cassia, coriander, ginger, clove, nutmeg, so a similar mix of spices could be used in its place. 

Gewürzhaus Christmas Cake and Pudding Spice was gifted by Gewürzhaus.

Christmas Gift Guide (for Foodies) 2022

Whether you are looking for presents for others, or are just looking for something a bit different for yourself, I hope you find some gift giving ideas below.

These picks are mostly aimed at the food lovers in your life, however I have also added a gift idea that does some good (outside of bringing your recipient joy), that will help others in need. I know this time of year can feel like its all about spending and buying things, but really it can also be about helping others and giving thoughtful gifts to those you love.

1. I have bought a few of these tea towels by artist Whitney Spicer and Bespoke Letterpress, I think they would be a lovely gift for any foodie. They are available from both Bespoke Letterpress and Whitney Spicer.

2. I also have my eye on many a thing in Marley and Lockyer’s online store which is filled with beautiful handmade ceramics. They would be a great gift for anyone who loves handmade things and kitchen pieces in particular.

3. In terms of cookbooks I recently bought a copy of Knead Peace and I think it would make a great gift. A portion of the price of the book goes to help a charity assisting people in Ukraine, and the based on the contributors to the book, I think the recipes will be good! 

   For those who like Christmas baking specifically Advent by Anja Dunk is an excellent choice. I have also heard great things about First, Cream the Butter and Sugar by Emilia Jackson when it comes to cookbooks about baking specifically, so that could be a good one for the bakers in your life.

   I have Salamati by Hamed Allahyari and Dani Valent on my wish list, and I think Mabu Mabu by Nornie Bero would make a great gift and should have a place in every Australian kitchen.

4. For other gifts, I thought buying a gift subscription to a Substack newsletter or Patreon would be a great idea (maybe the new magazine subscription of our increasingly online world?). In terms of food related subscriptions, I really enjoy the paid Substack newsletters from Something to Eat and Something to Read, The Jewish Table and Emiko Davies’ Newsletter. 

5. For edible gifts nothing can go past a jar of delicious savoury spread Tumami by Alice or any brand of crema di pistacchio for a really indulgent treat. For the chocolate lover I would recommend the drinking chocolates from Grounded Pleasures - there’s no risk of them melting in transit and they can be enjoyed all year round! 

6. Finally, for a gift with an impact I would recommend the empowering gifts from Australia for UNHCR. You can purchase gifts that give assistance to refugees around the world with things such as clean water, vaccinations, shelter, thermal blankets, school supplies and much more. There are a variety of options and price points and you can nominate a gift recipient to be notified of your gift to them via email or you can chose to print out a pdf card for them yourself.

An Aussie Pav for Christmas

I have posted a handful of Pavlova recipes on my blog over the years. I love a Pavlova, it was my favourite dessert that my Grandma would make and it has been quite a permanent feature in my life.

Christmas in Australia is an excellent time for a Pavlova (or ‘Pav’ as we Aussies like to shorten it to!). The pavlova itself can be made in advance, and it is a nice light dessert after a filling Christmas lunch or dinner.

This recipe for pav is the more traditional Australian take on the dessert, compared to the previous recipes I’ve shared. It is based on my Grandma’s recipe which is always the recipe I turn to when I want to make a pav. I shared her original recipe here a few years ago. That one makes a slightly smaller pav and doesn’t have any toppings as that’s how I liked to eat it as a child. Times have very clearly changed since then!

Topped with cream, berries and cherries its delicious and makes the most if the excellent in season fruit we have here at this time of year. You could also top your pav with mix other types of fruit, like mango, kiwi fruit, strawberries, stone fruit etc. It’s really up to you and what you most like to eat.

I haven’t given quantities for the fruit as you can put as little or as much as you like, just go with what looks good. I tend to put a whole punnet of blueberries and raspberries and add in a few cherries, maybe some cut up strawberries and a few edible flowers if I can get any.

If you have any leftovers you can cover the pav and store in the fridge for about 2 days.

An Aussie Pav for Christmas

Ingredients:

6 egg whites

375g caster sugar

1.5 tsp white vinegar

1.5 tsp vanilla bean paste or vanilla extract

30g cornflour

For the Topping:

300ml pouring cream

1/2 tsp vanilla bean paste

mixture of berries, such as blueberries and raspberries

handful of cherries

edible flowers, optional

Method:

Preheat oven to 200 degrees Celsius. Line a large baking tray with baking paper. Trace a circle on to the baking paper, using a plate or cake stand that is about 26-28cm in diameter (you can use whatever plate you will serve it on later).

Add the egg whites to the bowl of a stand mixer, and beat using the whisk attachment for 5-6 minutes. Gradually add the sugar during this time, a tablespoon or so at a time.

Add the vinegar and vanilla and continue to beat until the mixture is glossy and holding its peak.

Sift the cornflour over the mixture and gently fold into the meringue using a spatula until just combined.

Using your finger, place a tiny amount of the meringue mixture under two corners of the baking paper on the prepared tray. This will keep your baking paper in place whilst you shape the pavlova.

Place the meringue onto the prepared tray, keeping within the traced circle. Spread it out using a spatula, keeping the sides of the pavlova high and the middle a little lower (so it can hold the cream and fruit later!). I like to leave a little gap between my pav and the traced circle, rather than pushing the meringue right to the edges. The pav will expand a bit as it cooks, and if you’ve traced around the serving plate you will use later on, this way the pav will still fit on the plate rather than expanding past the traced circle, and therefore becoming bigger than your serving plate or cake stand!

Turn the oven down to 125 degrees Celsius and cook the pav undisturbed (don’t open the oven!), for 1.5 hours. After 1.5 hours, turn the oven off and leave the pav to cool completely in the oven (leaving it overnight to cool is best if you can).

Just before you are reading to serve your pav, whip the cream and the vanilla until the cream has thickened and forms soft peaks.

Spread the cream over centre of the pav, and decorate with the berries (or your fruit of choice), and some edible flowers if you wish.

Serves at least 10 (depends on how generous your slices are!).

Christmas Shortbread Biscuits

This recipe for shortbread is exactly how my Grandma made them. Cut into shapes (using the cutters pictured), topped with half a glacé cherry.

I have always loved this recipe, and even though it’s not strictly a festive recipe, I find Christmas is when I most often think of it and want to make it.

Along with Pavlova (you can find my Grandma’s recipe for that here), these shortbread were my favourite thing Grandma made. I recall making them with her as a child, and eating the glacé cherries before they even made it on to the biscuits!

I even remember the last time she ever made them for me. I had an afternoon tea for my 21st birthday and Grandma asked what she could bring. I initially said she didn’t need to bring anything, but I could tell she was a little disappointed at that response.

I then thought of these biscuits and called her back and asked her to make them for my birthday. I’m so glad I did, as even though that was a few years before she died, I don’t recall enjoying her shortbread again.

Now I make them, often at this time of year. I use the cutters she used, and the taste and smell of them reminds me of her. They are simple to make, yet super delicious. Even if you don’t have much time to bake over the holidays, give these a go as the few ingredients and little time needed culminate in the most comforting cheery biscuit.

If you like you can add the seeds of one vanilla bean or 1 tsp of vanilla extract or paste to the biscuit dough when you are mixing the butter and sugar together. I love using vanilla, but since my Grandma didn’t include it in her recipe I have left it out this time.

Christmas Shortbread Biscuits

Ingredients: 

160g unsalted butter, softened (at room temp)

60g caster sugar 

250g plain flour 

14 red glacé cherries, approx.

Method: 

Preheat oven to 150 degrees Celsius, and line two large baking trays with baking paper. 

Place the butter and sugar in the bowl of the stand mixer and beat with the paddle attachment until well combined. 

Add the flour and mix on low until a dough starts to form.

Lightly flour your work surface, and tip the dough out. Bring together with your hands then roll out with a rolling pin until it is about 2mm thick. Dust the top of the dough and the rolling pin with a little flour if the dough sticks to your rolling pin.

Cut out biscuits with a 6cm (approx.) biscuit cutter, and transfer to the prepared trays using a palette knife. Bring the scraps of dough together with your hands, roll out again and cut out more biscuits, repeat until the dough is all used up.

Cut the glacé cherries in half, and gently push half into the centre of each biscuit.

Bake for 15-20 minutes, turning the trays around halfway through to ensure even cooking. 

The shortbread shouldn’t go very golden in the oven, they will be ready when the edges start to colour and if you gently check the underneath of one you can see it has cooked and is a little golden in colour.

Allow to cool on the trays or transfer to a wire rack. 

Makes about 28 biscuits with a 6cm biscuit cutter, however it will depend on the size of the cutter you use.